EP 1656037 A1 20060517 - HIGH TEMPERATURE ENZYMATIC VEGETABLE PROCESSING
Title (en)
HIGH TEMPERATURE ENZYMATIC VEGETABLE PROCESSING
Title (de)
ENZYMATISCHE HOCHTEMERATURVERARBEITUNG VON GEMÜSE
Title (fr)
TRAITEMENT ENZYMATIQUE DE LEGUMES A TEMPERATURE ELEVEE
Publication
Application
Priority
- DK 2004000533 W 20040811
- DK PA200301159 A 20030813
Abstract (en)
[origin: WO2005016029A1] This invention relates to a method of producing a vegetable product, comprising the steps of : a) crushing, chopping or slicing a vegetable into pieces of 1 to 30 mm; b) before of after step a) blanching the vegetable pieces at a temperature of 60°C to 90°C; c) holding the blanched vegetable pieces in the presence of an endo-acting pectinase activity at a temperature from 60°C to 90°C; and d) optionally blending the macerated vegetable pieces.
IPC 1-7
IPC 8 full level
A23B 7/155 (2006.01); A23L 19/00 (2016.01); A23B 4/00 (2006.01)
CPC (source: EP US)
A23B 7/155 (2013.01 - EP US); A23L 19/09 (2016.07 - EP US); C12Y 301/01011 (2013.01 - EP US); C12Y 302/01015 (2013.01 - EP US); C12Y 402/02002 (2013.01 - EP US); C12Y 402/0201 (2013.01 - EP US)
Citation (search report)
See references of WO 2005016029A1
Designated contracting state (EPC)
AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IT LI LU MC NL PL PT RO SE SI SK TR
DOCDB simple family (publication)
WO 2005016029 A1 20050224; EP 1656037 A1 20060517; US 2007054010 A1 20070308
DOCDB simple family (application)
DK 2004000533 W 20040811; EP 04739030 A 20040811; US 57570204 A 20040811